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Nutella Brownies are full of Nutella, cocoa, and milk chocolate for a super fudgy treat! Replace the box mix with this easy brownie recipe!
We made brownies using Nutella and they might be the best creation yet.
All The Feelings For These Nutella Brwnies.
If a brownie isn’t thick, fudgy, and ridiculously rich and full of chocolate – I don’t want it. No thank you. Keep your dry, sad, crumbly brownies to yourself.
We like ’em thick and fudgy. We demand they be loaded with chocolate. They must not be overbaked.
These Nutella Brownies are a riff on our fan favorite homemade brownies. We just gave them an extra fudgy boost of chocolate by stirring in plenty of Nutella.
???????? Nutella Brownie Ingredient Notes:
Brownie Batter – This homemade brownie batter is prepared from cocoa powder, flour, eggs, butter, sugar, salt, baking powder and vanilla extract. Some readers have mentioned reducing the sugar. I haven’t tried it myself as I don’t find them too sweet tasting. If reducing sugar you could probably drop down to 1 3/4 of a cup, but the texture may not come out the same.
Nutella – It’s everybody’s favorite chocolate hazelnut spread! Although the predominant flavor here is meant to be chocolate, not Nutella/hazelnut. It mostly adds chocolate fudginess to the brownies.
Espresso Powder – This is an optional ingredient but I promise it won’t make your brownies taste like coffee! Instead it’ll add another layer of rich, deep chocolate fudginess to the brownies.
Chocolate Chips – Also an optional ingredient! But I think they add a lot of texture to the brownies. If you like nuts in your brownies, you will probably enjoy the chocolate chips. If not, skip them! Milk chocolate, semisweet, or even dark chocolate chips are all okay to use.
What We Love About This NUTELLA BROWNIE Recipe:
- Fudgy: These are just about the richest, fudgiest chocolate brownies you can make! If you love extra thick and extra chocolatey brownies than you’re going to love this recipe!
- Nutella: It doesn’t really add much of the hazelnut flavor but it definitely enhances the chocolate and fudginess in these homemade brownies. It takes the chocolate to a whole new level!
- Made from Scratch: I’m not above a box mix, but I love baking brownies from scratch. Everyone is always so impressed.
What Readers are Saying!
“This recipe is so delicious! They were a huge hit with my family. The brownies came out fudge-y and in short, just perfect.” – Vanessa
How to Make Nutella Brownies:
Melt the butter over low heat in a sauce pan. Stir in the sugar and Nutella. It’ll be a bit grainy at first which is okay.
Add the cocoa, eggs, baking powder, vanilla and espresso powder to the mixture. Stir well then add flour and chocolate chips. Stir until just combined.
Spread into a 9×13 pan and bake for about 30 minutes.
Helpful Tips!
Baking: Test your brownies with a toothpick or butter knife inserted about an inch or two from the edge of the pan, not in the center of the pan. By the time the center of the brownies are fully set, they are overcooked. They’ll finish firming up as they cool.
Clean Cuts:When cutting brownies, use a plastic knife! The brownie won’t stick to the sides of it like it will with metal silverware and you’ll get nice smooth edges!
Freezing & Storage Instructions:
These homemade Nutella brownies can be stored at room temperature in an airtight container for about 4 days. They’ll last a few days longer in the fridge.
You can also freeze these brownies! They’re great for making ahead of time to enjoy later and they’ll last for up to a few months in the freezer. Let them cool completely before wrapping individual brownies in plastic wrap, and then aluminum foil.
Recipe FAQs:
Yep! And you should because Nutella makes just about everything better. Try my Nutella cookie bars, this Nutella banana bread, or Nutella doughnuts!
It comes down to a few things but mainly it is determined by the amount of flour and the amount of chocolate and fat that are used. More flour means a more cakey brownie. This is definitely a very fudgy brownie recipe!
Sure, brownies are great for mixing other stuff like nuts or candy into. You could omit the chocolate chips to save more room for other mix ins or just stuff it all in there!
Chocolate and coffee are both naturally bitter and share similar flavor profiles. The espresso powder works to enhance the richness and depth of the chocolate flavor. It won’t make the brownies taste like coffee!
More brownie Recipe Love!
- M&M Brownies
- Mississippi Mud Brownies
- Cookie Dough Brownies
- Star-Spangled Brownies
- Halloween Brownies
- Buckeye Brownies
Nutella Brownies
Ingredients
- 1 cup butter
- 2 1/4 cups sugar
- 1/2 cup Nutella
- 4 large eggs
- 1 1/4 cups cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder optional
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 10 ounces chocolate chips optional
Instructions
- Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
- In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
- Remove from the heat and stir in the Nutella until well combined.
- Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
- Stir in the flour and chocolate chips until just combined.
- Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked.
- Cool on a wire rack before slicing and serving. Store tightly covered for 3-5 days.
agatton says
These look great! I’m always looking for quick recipes to take a homemade something for get-together. Before I dive in, could you tell me what’s the difference between dutch-process cocoa powder and plain cocoa powder? Could I just use plain? I can’t buy another type where I live. Thanks for sharing.
Karly says
Here’s some info about the two types of cocoa powder: http://joythebaker.com/2013/10/baking-101-natural-vs-dutch-processed-cocoa-powder/
review cart says
These look great! I’m always looking for quick recipes to take a homemade something for get-together. Before I dive in, could you tell me what’s the difference between dutch-process cocoa powder and plain cocoa powder? Could I just use plain? I can’t buy another type where I live. Thanks for sharing.
Kim says
Just made these brownies and they came out perfect. They are delicious. Thanks for sharing.
Karly says
So glad to hear that!
Joy Walden says
I have been making these for more than two years now a great shout of joy goes up every time, the only thing I did to tweet it was add a sprinkling of yummy salt on top
Karly says
Salt on top sounds amazing!
Sofia says
I don’t think my oven goes over 220deg c. Is that the right temperature
Karly says
These are in Fahrenheit. You’ll want to convert over to Celsius. 🙂
Mary McKnight says
I have made these brownies, with our without the Nutella at least two dozen times (I have a batch in the oven right now). I am nearly 60. I’ve been baking brownies for 45 years. Eating them for longer. This is THE BEST recipe I have ever used. And I no longer get brownies from bakeries because they are simply disappointing. Thank you for sharing this with us!!
Karly says
That is so great to hear! 🙂
Jeanette Waters says
Silly question perhaps, but could I use peanut butter vs Nutella? Thanks!
Stacy Ann Smith says
Oh I’m going to try this too this Friday! I’m going to buy your cookbook for a Mother’s Day gift for me! That’s all I want !
Karly says
That’s so sweet!! Hope you love the book!
Aqsa Sikandar says
Hi! I am from Pakistan. I tried these and they were amazing! The perfect recipe! Thank you very much!
I made a few changes though. I didn’t add chocolate chips but I added walnuts. Also, I replaced half a cup of white sugar with brown sugar. Oh and to give it a more Nutella touch, I added dollops of Nutella before putting these lovelies in the oven! Thanks again! I’ll be looking for more such recipes on your blog! Cheers!:)
Karly says
Oh, the dollops of Nutella on top sound divine! 🙂
Eleanor says
How many brownies is this recipe meant to make?
Karly says
This recipe bakes in a 9×13 baking dish. You can cut the brownies as large or as small as you like.
divya says
Hi,
What kind of butter did you use in this recipe – salted or unsalted?
Karly says
Unless stated otherwise, I always use salted.
Makos(@thehungrybites) says
Oh Karly,
now look what you’ve done…
I wanted to make the Good Ol’ Homemade Brownies but then I also saw these nutella brownies and now I don’t know which recipe to choose! Maybe I’ll do both! 🙂
Karly says
I make the regular version more often than the Nutella version, if that helps at all. 🙂 Both are so amazing, though!
Lew Wallace says
As the quintessential guy in the kitchen that can’t bake, I’d like to ask a general question. Can I use self rising flour instead of all purpose and having to add the salt and baking powder? I’d love to try this but I once attempted to make pancakes with all purpose and the baking powder and made some of the most god awful flap jacks ever cooked. I’ve been squeemish about using all purpose flour ever since then. Come to think of it I might have used baking soda instead of powder. Either way, it was terrible!
Karly says
Personally, I think you’ll have better luck using AP flour and the listed amounts of leavening agents that trying to sub in self-rising flour. 🙂
Dini Trias Ananda says
Hallo Karly..
Thanks for the recipee..
Aniway, is it suitable if i used dark chocolate couverture instead of hershey milk chocolate melts?
Jilly B. says
These are my go to brownies for any sort of special event or, lets be honest, anytime I have a chocolate craving. I get so many compliments on these and always point everyone to your page. DELISH!
Karly says
Glad to hear that!